Qualifications General Certificate in Cider Making Examination Syllabus 2021 - Institute of Brewing and Distilling 2021
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Qualifications General Certificate in Cider Making Examination Syllabus 2021 © Institute of Brewing and Distilling 2021
Unit 1: Cider Styles and Introduction Lesson: Introduction to the General Certificate in Cider Making Topic Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Cider making • Overview of the cider production process from raw materials process from intake to packaging. fruit to finished product overview Lesson: Definition of Cider and the Main Cider Styles Topic Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Definition of • A simple review of the legal definitions of cider and perry cider and main (pear cider) in the principle cider markets. cider styles • Cider styles. 2 Syllabus 2021
Unit 2: Raw Materials Lesson: Apple Pomology and Pears Topic Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Apple pomology • Main types of apple and pears. & pears • Primary constituents of the fruit. • Breeding and nurseries. Lesson: Sugars, Syrups and Other Raw Materials Topic Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Sugars, syrups • Reasons for the use of syrups. and other raw • Types of syrup. materials • Types of acid • Use of sulphur dioxide Lesson: Cider Yeast Topic Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Cider yeast • The major components of the yeast cell and how they function. • The process by which yeast cells grow and multiply. • The main sources of cider yeasts – wine yeasts. • The reasons for the selection of these yeasts. • The nutrients in apple juice used by yeast and the additional nutrients added in fermentation make up to supplement these nutrients General Certificate in Cider Making 3
Unit 3: Milling Process Lesson: Orcharding and Harvesting Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Overview • Pre-harvest orchard management. Process • Harvesting. • Harvesting process and key requirements. Technology • Harvesting technology. • Hand vs. machine harvesting. Lesson: Fruit Intake and Pre-milling Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Overview • The purpose of the intake and pre-mill process. Process • Delivery, intake and storage of fruit (if relevant). • Sorting and washing. • Uses of waste matter. Technology • Intake and pre-Mill technology. 4 Syllabus 2021
Lesson: Milling and Pressing Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Fruit milling • The theory of why fruit is milled. overview Fruit milling • The importance of mash stand times and temperatures. process • How fruit cells break down. • Enzyme additions and their purpose in preparing the mash for pressing Fruit milling • The operating principles of a fruit mill. technology Fruit pressing • The theory and purpose of the fruit press. overview Fruit pressing • Methods for the assessment of juice strength/clarity/solids process content. • Use of pomace as a co-product. Fruit pressing • The operating principles and diagrammatic representation technology of a juice press. • Typical cycle times for a press operation. General Certificate in Cider Making 5
Lesson: Juice Clarification and Concentrate Storage Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Juice • Reasons for juice clarification. clarification overview Juice • Typical cycle times for a clarification operation. clarification • Methods for the assessment of juice strength/clarity / solids process content. Juice • The operating principles and layout of juice clarification clarification processes (by filtration or centrifugation). technology Concentrate • Reasons for concentrating juice and the theory of production and evaporation. storage • Storage conditions for fresh juice and concentrate. overview Concentrate • Typical process times and process values of an production and evaporator. storage process • Methods for the assessment of juice strength/clarity / solids content. • Quality measures to prevent spoilage in storage: the prevention of infection, colour pick up or flavour taints. • How long fresh juice and concentrate can remain in storage. Concentrate • The operating principles and diagrammatic representation production and of concentrate production processes (evaporative storage condensers). technology 6 Syllabus 2021
Unit 4: Fermentation Lesson: Fermentation Preparation Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Fermentation • Purpose of fermentation preparation preparation • Reconstitution of juice content from concentrate. overview Fermentation • Nutrient addition to support yeast growth and fermentation. preparation • The use of sulphur dioxide and/or pasteurisation to sanitise process the juice prior to fermentation. Fermentation • Benefits of sanitisation for standard fermentations. preparation • Yeast addition methods (dry yeast rehydration) and the technology typical addition rate per hL. Lesson: Fermentation Process and Technology Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Fermentation • The principles of alcoholic fermentation and key outputs. overview • Typical stages of fermentation. Fermentation • Key flavour compounds produced by yeast. process • The main phases and events of cider fermentations. • The role of dissolved oxygen. • Other factors affecting the phases of fermentations. • Other factors affecting the speed of fermentations. Fermentation • The basic requirements of cider fermentation vessels. technology • The operating principles and diagram of fermentation vessels; the reasons for their choice and advantages and disadvantages. • Reasons for temperature control. • Procedures for the temperature control of fermentations General Certificate in Cider Making 7
Unit 5: Maturation and Clarification Lesson: Maturation Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Maturation • Why cider is matured? overview • The purpose of warm maturation. Maturation • The impact of malolactic conversion on cider flavour. process • Typical changes affecting cider flavour. • Typical times and temperatures appropriate to cider. Maturation • Novel maturation processes, bottle maturation and keeving technology Lesson: Cider Clarification Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Clarification • The purpose of cider filtration and clarification overview Clarification • Purpose of cider clarification; nature of particles removed process • Checks on clarity or particle count including typical values pre and post filtration. Clarification • An understanding of the cider filtration process using technology microfiltration or depth filtration. • Other potential methods of clarification: centrifugation and fining. 8 Syllabus 2021
Unit 6: Blending and Stabilisation Lesson: Blending Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Blending • The purpose of blending. overview Blending • The principle additions to adjust acidity, sweetness, colour process and strength. • Flavoured ciders – awareness of the issues associated with adding flavouring juices and materials. Blending • Blending options - manual and automated. technology Lesson: Secondary Filtration Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Secondary • Why do we secondary filter cider? filtration overview Secondary • The process of secondary filtration. filtration process • Particles removed in the process. Secondary • The operating principles and diagrammatic representation of filtration a secondary filter (cartridge or sheet filter). technology • Typical temperatures and porosities. General Certificate in Cider Making 9
Lesson: Pre-package Preparation Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Carbonation • Typical dissolved CO2 levels for different cider types. process and • Carbonation point locations. technology • The operating principles and layout of a carbonator.. Pre-package • In-line pasteurisation prior to packaging process. preparation • In-line pasteurisation technology process and • Sterile filtration prior to package process. technology • Sterile filtration technology Preparation of • Controlling cider clarity by managing yeast level. unfiltered cider for packaging Specific pre- • Bottled conditioned cider process and technology package treatments for special ciders 10 Syllabus 2021
Unit 7: Cider Quality Lesson: Process Control Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Process and • Variation and variability in cider. product • The purpose of a specification. consistency • The concept of tolerance for specification ranges. • Simple statistical quality control procedures. • Simple methods for recording, reporting and the interpretation of data. • The key cider measurable parameters and their influence on quality. • The principles of monitoring and adjustment to achieve product consistency. • Typical applications for in-line and on-line instrumental process control. Lesson: Quality Management Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Features of a • The definition and benefits of a quality management system. quality system • The processes to implement a quality management system. • Examples of quality management systems and their key principles. Food safety • The typical steps in implementing a HACCP system General Certificate in Cider Making 11
Lesson: Sensory Assessment Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Terminology, • Flavour: What is it and where does it come from? evaluation and • Importance of flavour control. tasting during • Role of sensory evaluation in controlling flavour. cider making • The sensory assessor. • Preparing samples for sensory testing. • Sensory test room conditions. • Types of sensory tests and when to use them o Sample screening o Difference testing o Descriptive analysis o Flavour wheels o Flavour profiling. Lesson: Analytical Parameters Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: The spoilage of • Oxygen as a constituent of air. cider by oxygen • Sensitivity of cider to small amounts of oxygen – typical levels causing spoilage. • Oxidation reactions to form flavour compounds. • Typical flavour descriptors for oxidation effects. • Typical points of exposure of cider to air. • Typical specified maximum levels. • Good practices to avoid oxygen pick-up. • The use of sulphur dioxide, ascorbic acid and potassium meta-bisulphite (KMS).. Other key • The significance of sugar analysis and the relationship to analytical specific gravity. parameters • Sugar/acidity balance in flavour balance. • Tannin, salt and juice content and the impact on flavour. • Alcohol measurement and alcohol impact on flavour 12 Syllabus 2021
Unit 8: Hygiene Lesson: Microbiological contamination and control Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Microbiological • Definition of bacteria and fungi and examples of those contamination commonly found in cider mills • Methods for detecting microbiological contaminants. Microbiological • The principle ways to achieve microbiological control in a control cider mill. • The types of chemical, light and heat sanitisers used. Lesson: Plant Cleaning Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: CIP systems • Four key factors for efficient plant cleaning. • The different types of detergents used and the reasons for their choice • The types of cleaning head used and reasons for their choice. • Differences between single use and recovery systems • The operating principles of CIP systems. CIP cleaning • Typical cleaning programs and cycle times. cycles • The function of each of the cleaning cycle stages. CIP plant design • Design features that minimise dirt accumulation in vessels and pipelines and encourage efficient cleaning • Design features which promote a hygienic working environment. General Certificate in Cider Making 13
Unit 9: Engineering and the Environment Lesson: Engineering and Maintenance Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Cider plant • The key business reasons for an effective maintenance maintenance system. • The features, advantages, disadvantages and applications of maintenance systems. • The contribution of maintenance tasks to plant safety, reliability, quality, economics and environmental impact. • Familiarity with key maintenance tasks: Performance • The key features of the following performance improvement improvement systems: - Reliability Centred Maintenance (RCM) - Total Productive Maintenance (TPM) - Workplace Organisation (6S). Lesson: Environment and Utilities Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Sustainability • Principal energy consuming activities in a cider mill. and climate • Typical energy reduction strategies. change • Sustainable agriculture. • The role of carbon dioxide – the carbon cycle. • Sources of carbon dioxide emissions and CO2 recovery. Water sources • Characteristics and quality of an ideal cider mill water supply. and treatments • Sources of water for a cider mill. • The basic principles and layout of treatment plants for: - water filtration - water sterilisation - water softening / deionisation - water de-aeration Water types and • Differentiation and typical uses of: - de-aerated water - uses process water - service water. • Prevention of Legionella in water systems. • Points at which water is introduced into the process and the special water quality needed at these points. • Typical water conservation strategies. Process gases • The essential properties and quality of compressed air and oxygen for use as process gases. • The essential properties of carbon dioxide and nitrogen for use as process gases. • The significance of inertness. 14 Syllabus 2021
• Typical uses for process gases. • The economic importance of leak prevention. • Safe handling and storage of compressed gas cylinders. • Safety hazards associated with storage of liquid gases and their distribution in high-pressure mains. Lesson: Effluent and Co-products Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: Sources of • The nature and characteristics of effluent from principal cider effluent and its operations. measurement • The components of effluent quality: - volume - suspended solids (SS) - chemical oxygen demand (COD) - biological oxygen demand (BOD) - pH – temperature. Co-products • The definition of a co-product. • The potential value of a co-product to a cidermaker. • Recovery and reuse of pomace form the milling operation. • Waste yeast and lees disposal and reuse Lesson: Health and Safety Topics Candidates should understand and be able to explain and describe in simple terms, or demonstrate familiarity with: General health • The essential precautions needed in the cider mill in order to and safety make it a safe working environment. Carbon dioxide • The evolution of carbon dioxide from fermentations. safety • The hazards associated with carbon dioxide. • The monitoring / checking of atmospheres for safe working including a quantitative knowledge of exposure limits. • Safe working practices for fermenting room operations. Chemical safety • The hazards associated with chemical cleaning and sterilising agents. • Good practices for the storage of chemicals. • Use of personal protective clothing. • Procedures in case of accidental spillage or discharge of chemicals. General Certificate in Cider Making 15
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